Yeilds 4 Open Faced Sammy's
1 Loaf Artesian Bread
8 oz Fresh Mozzarella
4 Basil Leaves
2 Roma Tomatoes
1 C Arugula
1 C Italian Bread Crumbs
1/4 C Flour
1/2 tsp Garlic Powder
Apple, Red Wine, Balsamic Reduction:
1 C Balsamic Vinegar
1 C Malbec Wine
1 Honey Crisp Apple
Poached Egg Yolk:
Click HERE for printable recipe
It's another rainy day here in Washington.....Wait, what's that? I live in Colorado? Could of fooled me Mother Nature, could of fooled me! In all honesty though I absolutely love the rain, and it made for a perfect day to eat a comforting Caprese Sammy!
Let’s start first with the balsamic reduction. Add your wine, balsamic, and sliced apple into a sauce pan and reduce on medium heat until it cooks 3/4 of the way down. Take out your apples, and strain them over your balsamic by pushing down on them in with a spoon. This will add so much flavor from your, now, cooked apples. Final reduction will yield about 1/4 C of this sweet, and zesty drizzle.
Next cut the mozzarella into 4 large pieces (and one mini sampler…I mean quality control is very important…) and dredge them in flour.
Sounding familiar? That's because we used this same technique in my Fried Red Tomatoes Recipe. Not sounding familiar? Bonus! You are one click away from another fried delight in your future! - We are going to divide the bread crumb, in the same way as the t'mater recipe, but this time we are going to bread them twice! Divide your bread crumb mix in half and add a dash of salt, pepper, and 1/4 tsp garlic power. Do the same with the other half of the bread crumb mix as well. Blend your eggs, then take your dredged mozzarella and dip them into your eggs and breadcrumb mix. You will do this with all of them, then repeat the process one more time to ensure your mozzarella is fully coated in this soon to be crispy breading.
Slice and drizzle your bread with olive oil, salt, and pepper, and get those baby's toastin'. Meanwhile take 3 egg yolks and poach them just until their casing becomes a bit white. Take a slotted spoon and push down on your yolk, over a small bowl, so that that creamy delight has a landing spot (other than right into your mouth, of course). If you were able to refrain from eating the yolk already, set it aside to be a delicious addition to our sammy's!
Next bring 2 inches of olive oil to medium high heat and add in your coated mozzarella. Cook 1 minute (or sometimes a little more) on each side, until you start to see the mozzarella become puffy, and outside is nice and crispy. (This was my mini sampler...it didn't last long.....and I am now contemplating doing a post 'mini sampler' work-out after this)
Cut up your fresh ingredients, and now we are ready to build our Caprese's! (Batteries not included, partial assembly required)
First can we take a look at this drizzle? I don't know about you, but I'm pretty excited about it!
Now for the real star. Yes..the mozzarella will indeed ooze out, the bread will have a nice crunch, you may drink the balsamic because it takes so good, and it is possible that you might grab someone else's plate and hijack one of their sammy's as well. I've done it, my husband's definitely done it, and I have a feeling that you will too! - But save some room LMP lovers! My very first dessert recipe will be making its big site debut soon! Did somebody say Pumpkin Pie Cheesecake with a Sweet Cranberry Cannoli Crust? They might have, but you will just have to wait and see! ;)
Note: Mix and match this sammy! Keep the mozzarella fresh, and fry the tomatoes. Swap the apple balsamic reduction for my peach balsamic reduction (found on my Pea Pesto Recipe). Change the arugula to spinach, or even add all of the above to a sammy while simultaneously running on a treadmill. The choice is up to you!